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“The fragrance on this out of the package is nutty and fruity (similar to pineapple, but not quite as sweet) and the tea is in very tight nuggets. It brews to a champagne color that darkens to honey...”
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In the early 20th century, Master Chang brought Ti Guan Yin shrubs from China to the Muzha area of Taipei, Taiwan due to the suitable environment he found there. He also brought his unique skills with tea production to Taiwan. A special process is the key to make this tea, which includes skillful roasting after the final drying step. This roasting is repeated until the tea is perfectly done. This generates a very special tart-fruit taste in the tea which is known as “Iron Taste” in Chinese.

1 Tasting Note

The fragrance on this out of the package is nutty and fruity (similar to pineapple, but not quite as sweet) and the tea is in very tight nuggets. It brews to a champagne color that darkens to honey over multiple steeps.

I steeped this tea a number of times, but didn’t make it to the suggested 8. At first, the tea smelled and tasted like nuts and honey. Subsequent steeps transitioned to more of a toasted cereal. What was surprising was the lingering sweet note. It wasn’t really an aftertaste, it was closer to an impression left on your taste buds.

Thanks to Jim @ Shui Tea who suggested this to a family member as a gift for me. It’s a keeper, Jim!